Couscous Salad, Tasty and Spicy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g couscous
- 250 ml vegetable stock or stock
- 1 tablespoon tomato paste
- 2 bell peppers, red and yellow
- 1 can corn
- 4 spring onion (s)
- 2 tablespoon rice vinegar
- 3 tablespoon olive oil or sunflower oil
- 1 tablespoon curry paste, red, vegan
- 1 tablespoon soy sauce
- salt and pepper
- Chili powder
- cumin
- sugar
- parsley
- Chives or onion greens, cut into fine rings
Print Recipe
Pin Recipe Instructions
- Pour the boiled stock over the couscous and let it steep for 10 minutes. Compare the addition of liquid with the manufacturer`s instructions. Depending on the type and manufacturer, a different amount may be required. If necessary, increase the amount of liquid.
- In the meantime, wash and chop the vegetables and herbs. Mix tomato paste, curry paste (vegans / vegetarians watch out, shrimp may contain more tomato paste if necessary), rice vinegar, oil and soy sauce with the couscous, this is best done with your hands. Mix in the vegetables and season with salt, pepper, chili powder, cumin and a little sugar. Add some flat-leaf parsley and onion leaf greens.
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